ZARANGOLLO

Preparation

The recipe that we bring you today is healthy, suitable for vegans and vegetarians, 100% Mediterranean diet. It consists of a scrambled egg made with zucchini, onion and, we can add, potato, proof that with few but good ingredients an extraordinary dish can be achieved.

Zucchini is a healthy, inexpensive food, which has little waste and gives a lot of game when preparing recipes of all kinds, both as a substitute for other ingredients to prepare lighter dishes, to prepare appetizers or as the protagonist of delicious recipes that are perfect as a single dish.

The zucchini are very light, has only 18 calories per serving of 100 grams. Barely have fat and instead bring a lot of vitamin A, 200 mg, as well as vitamin C, 17 mg. Magnesium, calcium, potassium and small amounts of iron. Zucchini provide antioxidants such as carotenes. As well as onions that also have flavonoids, folic acid, and vitamin B6. Combined with the olive oil source of monounsaturated fatty acids the zarangollo besides being a healthy food is delicious.

Elaboration:

We start washing, peeling and cutting vegetables. The zucchini is cut into small cubes of about 1 cm. We leave the skin of the zucchini since it is where more antioxidants accumulate and also adds color to the dish. Peel the onion and garlic and chop finely.

In a pan over medium heat with a little Betis oil, sauté the onion and garlic, stirring occasionally until the onion begins to take color.

When we see that the onion begins to brown, add the zucchini, stir well and continue cooking over medium heat to soften the zucchini for a few minutes.

We lower the heat add a little salt and pepper to taste and let it cook for 15 to 20 minutes stirring and watching from time to time until the zucchini is tender.

Then we beat the eggs well, lower the heat to the minimum and throw the eggs to the pan to set the scrambled. It can be moved but very gently.